Prep Time: 2 mins | Cook Time: 10 mins | Servings: 4
If you want another perfect weeknight dinner, then these sweet & chilli boneless chicken thighs are your best choice! This incredibly delicious meal is best to serve with rice, beans, or favourite veggies.
Ingredients
1 tbsp Butter
6-7 Boneless Skinless Chicken Thighs
2 Garlic Cloves
1 tbsp Oil
2-3 sprigs Fresh Rosemary
¼ c. Chicken Stock
Spice Rub:
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Chili Powder
½ tsp Smoked Paprika
½ tsp Salt
2 tbsp Light Brown Sugar
¼ tsp Black Pepper
How to make Sweet & Spicy Boneless Chicken Thighs
Step 1: Combine the dry ingredients under the Spice Rub ingredients in a bowl until mixed.
Step 2: Using a kitchen towel, pat the chicken thighs dry and generously sprinkle all sides with the dry seasoning.
Step 3: In a heavy cast-iron skillet, add butter and oil. Add the garlic cloves and fry for about 30 seconds until the garlic is lightly golden and loses the raw smell.
Step 4: In the skillet, put the chicken thighs, side facing down. Cook for approximately 5 minutes over medium-high heat until the chicken is crispy and golden. Turn the chicken on the other side and continue to cook for additional 2 minutes.
Step 5: To the side of the pan, gradually pour on 1/4 cup of the stock, scraping the bottom to release the browned caramelized bits from the bottom of the pan.
Step 6: Put the lid on and set to cook for 2 minutes more on high heat. Remove the cover and let everything simmer for a few minutes until you have a thick sauce.
Step 7: When done, serve right away with rice, beans, or veggies. Make sure to drizzle the sauce on top. Enjoy!
Notes:
Keep any spice mixture leftovers in an airtight container.
If needed, sear the chicken in 2 batches to ensure the pan is not overcrowded. Simply, place all the chicken in the pan once done, then add the stock and rosemary.
You can swap the chilli powder with paprika if desired.
Nutrition Facts:
Serving: 100grams | Calories: 293kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 491mg | Potassium: 440mg | Fiber: 1g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Ingredients
- 1 tbsp Butter
- 6-7 Boneless Skinless Chicken Thighs
- 2 Garlic Cloves
- 1 tbsp Oil
- 2-3 sprigs Fresh Rosemary
- ¼ c. Chicken Stock
- Spice Rub:
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- ½ tsp Salt
- 2 tbsp Light Brown Sugar
- ¼ tsp Black Pepper
Instructions
Step 1: Combine the dry ingredients under the Spice Rub ingredients in a bowl until mixed.
Step 2: Using a kitchen towel, pat the chicken thighs dry and generously sprinkle all sides with the dry seasoning.
Step 3: In a heavy cast-iron skillet, add butter and oil. Add the garlic cloves and fry for about 30 seconds until the garlic is lightly golden and loses the raw smell.
Step 4: In the skillet, put the chicken thighs, side facing down. Cook for approximately 5 minutes over medium-high heat until the chicken is crispy and golden. Turn the chicken on the other side and continue to cook for additional 2 minutes.
Step 5: To the side of the pan, gradually pour on 1/4 cup of the stock, scraping the bottom to release the browned caramelized bits from the bottom of the pan.
Step 6: Put the lid on and set to cook for 2 minutes more on high heat. Remove the cover and let everything simmer for a few minutes until you have a thick sauce.
Step 7: When done, serve right away with rice, beans, or veggies. Make sure to drizzle the sauce on top. Enjoy!
Notes
Keep any spice mixture leftovers in an airtight container. If needed, sear the chicken in 2 batches to ensure the pan is not overcrowded. Simply, place all the chicken in the pan once done, then add the stock and rosemary. You can swap the chilli powder with paprika if desired.
